We're enjoying a good weather day - not too hot, not too muggy, perfect for lots of Japanese greens. I began with the Kikyou, because it was on the top when I took the tea out of the envelope.

Since I was brewing it 'like' Gyokuro, I decided to brew it in my shib gyo set. That was a mistake, because by the third steep I had difficulty pouring the tea. This illustrates to me how the traditional design was developed so specifically for gyo that it doesn't work well for other tea. Still, the tea was delicious, with no bitterness on the first two steeps. I'm sure the third steep would have been just as good if I had brewed it in my kyusu.

I've modified brewing instructions on page a bit. What i was trying to make is some kind of "neutral" suggestion. A point where to start for relative new people. Though now more clear, that need to adjust to your own taste. Chip sure helps with brewing recommendations for OTTI, since he knows better general preference on TeaChat

Oh, and it was me, who pushed in hojicha in this 'green' OTTI. I'm quite a fan of hojicha and really curious how it will be received by people, most likely many here would not try it otherwise Trying to get more attention on this great type of tea

For example, I have noticed something different each time I have sampled the Botan. It is an intriguing selection. One time I had a very sweet veggie aroma rise up from the liquor I had just poured into cups ... it filled the entire tea table area. I never was able to repeat this.

Another time, I caught a distinct whiff of cherry right after pouring the 3rd steep ... though it was fleeting.

Anyway, some of these may surprise you in ways you just did not expect.